Traditional Chinese recipes? Especially baking...?

I work at a Chinese Camp in Minnesota, and we can get whatever supplies we need. The problem is - we have only one recipe when it comes to our bakery. We need recipes from outside of Beijing, but a few from there is good as well. But!! It absolutely must NOT be an American -or anywhere else- adaption. It must be from China.



谢谢！Traditional Chinese recipes? Especially baking...?
This is one of my favorites.



Title: BAKED BARBECUED PORK BUNS (CHA SUI BAO)

Categories: Chinese, Pork

Yield: 20 servings



Stephen Ceideburg

1 tb Grated ginger

1 tb Oyster sauce

1 tb Hoisin sauce

1 tb Dark soy sauce

2 tb Sugar

3/4 c Water

1 tb Peanut or corn oil

1 c Finely chopped onion

3 c Cantonese barbecue pork (which is called "char sui". I put the recipe at the bottom), in

-1/2-inch dice (about 1-lb.)

1 tb Cornstarch mixed with 1

-tablespoon water

1 ts Sesame oil

2 Egg yolks

2 tb Water

1 ts Sugar

Chinese Baked Sweet Bread

-Dough (recipe follows)

1 pk Active dry yeast (1

-tablespoon)

3 tb Sugar

1 c Warm milk (100 to 110)

1 Egg

3/4 c Vegetable oil

3 1/2 c All-purpose flour, + more

-for dusting and kneading



Reheat in a 350 degree F. oven for 5 minutes, or

microwave at high about 1 minute.



Prepare bread dough. Cut out twenty 3-inch squares of

parchment paper. Mix together ginger, oyster sauce,

hoisin, dark soy, sugar and water in a bowl.



Heat a wok over medium-high heat. Add oil. When hot,

add onion; stir-fry until soft. Don't brown. Add pork

and stir-fry 30 seconds. Pour in sauce mixture, bring

to a boil. Stir cornstarch/water into a smooth

mixture. Add to pork; cook, stirring until thick,

about 15 seconds. Add sesame oil. Remove to bowl;

refrigerate until thoroughly chilled.



Cut dough in half. Form each half into a 12-inch long

log; cut into 10 pieces. Roll each piece into a 4-inch

circle. Roll outer inch of each circle 1/8-inch thin;

leave middle slightly thicker.



If right-handed, place a dough circle in palm of your

left hand. Put a big tablespoon of pork mixture in the

; middle; put left thumb over the pork. With your

right hand, bring up edge and make a pleat in it.

Rotate circle a little and make a second pleat. As you

make each pleat, gently pull it up and around as if to

enclose your thumb. Continue rotating, pleating and

pinching, then gently twist into a spiral. Pinch to

seal. Place bun pleated side down on a parchment

square. Repeat with remaining dough and filling. Put

buns 1 1/2 inches apart on a baking sheet. Let rise

until doubled in size, 30 minutes to 1 hour.



Preheat oven to 350 degrees F. Beat egg yolks with

water and sugar; brush over buns. Bake 20 minutes.



Makes 20 buns.



You can make the "char sui" the day before.



lb lean pork

4 garlic cloves, minced

1 teaspoon gingerroot, minced

2 tablespoons soy sauce

2 tablespoons honey

2 tablespoons sugar

2 tablespoons sherry wine or Chinese wine or sake

2 tablespoons hoisin sauce

1 teaspoon Chinese five spice powder (optional)

Directions

1To make meat:.

2Combine marinade. Marinate pork at least 3 hours, or overnight.

3Cooking methods:.

4a) place meat on a roasting pan with a rack -- with the pan below filled with water and roast at 350 F until done (turn over half way through) OR.

5b) cook in a crock pot with 3 cups of water for 1 hour on high and then 7 hours on low or until it flakes apart (this is the method I have used) OR.

6c) you could try grilling or broiling the meat, but it might lack some of the moisture that the other two methods will give you.Traditional Chinese recipes? Especially baking...?
Following is recipe for basic Chinese buns, the filling could be anything from BBQ pork, minced pork, minced beef, or you can use some left over chicken or any meat combined with mushroom, or even a Chinese or western sausage. For sweet bun filling, you can use red bean paste, custard, ground black sesame paste etc. etc.



AP flour 200g

Cornstarch 40g

Baking powder 6 g

Yeast 4g

White sugar 24g

Salt 2g

Water 120g

Vegetable oil 1 tsp



Sift dry ingredients and knead everything together for 6-8 minutes and let rise for 40 minutes. Should be enough for 12 buns. All fillings should be precooked. Steam buns for 8-10 minutes.



For savory buns, after steaming, they could be shallow fried in flat bottom pans with vegetable oil.Traditional Chinese recipes? Especially baking...?
recipe and step by step instructions for flaky pastry (rolls and more)



http://cornercafe.wordpress.com/2008/08/…



OR



Chinese sweet bread



1 tablespoon active dry yeast (1 package)

3 tablespoons sugar

1 cup warm milk (about 100 to 110 degrees F)

1 egg

3/4 cup vegetable oil

3 1/2 cups all-purpose flour, and more for dusting and kneading



Put the yeast and 1 tablespoon of the sugar in a small bowl. Add 1/4 cup of the warm milk. Let stand 5 minutes, then stir to dissolve. It should foam and bubble. If it does not, discard and use a fresh package of yeast. Stir in the egg, oil and remaining milk.

Put the flour and remaining sugar in the work bowl of a food processor fitted with the metal blade. Process 2 seconds. With the machine running, pour the warm milk mixture down the feed tube in a steady stream. Process until it forms a rough ball. If ball is sticky and wet, add a little more flour. Process a few seconds longer, or until dough pulls away from the sides of the bowl. Remove dough to a lightly floured board.

Knead dough, dusting with flour to keep it from sticking, until smooth and elastic, about 2 minutes.

Place in a large oiled bowl, cover with plastic wrap and let rise in a warm spot until doubled, about 1 hour.

Punch down dough and place on a lightly floured surface. It is now ready to form into rolls, buns or loaves.

If preparing filled buns: Cut dough in half. Form each half into a 12-inch long log; cut into 10 pieces. Roll each piece into a 4-inch circle. Roll outer inch of each circle 1/8-inch thin; leave middle slightly thicker.

If right-handed, place a dough circle in palm of your left hand. Put a big tablespoon of filling in the; middle; put left thumb over the filling. With your right hand, bring up edge and make a pleat in it.

Rotate circle a little and make a second pleat. As you make each pleat, gently pull it up and around as if to enclose your thumb. Continue rotating, pleating and pinching, then gently twist into a spiral. Pinch to seal. Place bun pleated side down on a parchment square. Repeat with remaining dough and filling. Put buns 1 1/2 inches apart on a baking sheet. Let rise until doubled in size, 30 minutes to 1 hour.

Preheat oven to 350 degrees F. Beat egg yolks with water and sugar; brush over buns. Bake 20 minutes



OR



Chinese steamed buns



1 package dried yeast or 1 cake fresh yeast

1 cup lukewarm water

4 1/2 cups cake flour

1/4 cup sugar

1 + 1/2 tsp. salt

2 tablespoons vegetable oil

1/2 cup warm water

2 tablespoons sesame seed oil



Dissolve and mix thoroughly.

1 package dried yeast(2 1/2 tsp.) or 1 cake fresh yeast

1 cup lukewarm water

1 cup flour



Cover with cloth and leave in a warm oven (100F or 40 C) for 20 minutes until bubbles appear.



Dissolve:

1/4 cup sugar

2 tablespoons vegetable oil

1/2 cup warm water

Stir well.



Pour (2) and (1) into a bread machine . Add and mix well:

3 1/2 cups flour

Set the machine for "Dough".



If you are not using a bread machine, knead dough on lightly floured board until smooth. Put into extra large, greased bowl in a warm place. Cover with damp cloth and let it rise in a warm oven until double in bulk, about 45 minutes.





Divide into 2 portions. Roll each into roll 12 inches long and 2 inches wide. Cut into 12 pieces (24 total).



Flatten each piece with palm of hand. Roll with rolling pin into 3 inch circles.



Brush with sesame seed oil. Indent middle of circle with chopstick.



You can put your favorite filling at this time. ( sweet bean paste or meat filling)





Place each roll on separate square piece of foil on steamer tray. Cover tray with towel. Let buns rise to double in bulk, about 30 minutes. Remove towel.



Steam, tightly covered, over briskly boiling water for 10 to 15 minutes. Serve with Peking Duck, Crispy Duck. They freeze well.